Cottage Cheese Pancakes

Ingredients

• 125 g cottage cheese
• 2 eggs
• 0.5 tbsp chia seeds (For the pancake batter)
• 1 tbsp psyllium husk
• salt (A pinch)
• 100 g blueberries (For the optional blueberry chia jam)
• 1 tsp chia seeds (For the optional blueberry chia jam; estimated amount)
• 2 tbsp powdered peanut butter (Optional peanut butter sauce; estimated amount)
• 1 tbsp sugar-free maple syrup (Optional peanut butter sauce; use enough to make the powdered peanut butter drizzleable)

Steps

1. 1

   Add the cottage cheese, eggs, chia seeds, psyllium husk, and a pinch of salt to a blender or a bowl suitable for an immersion blender.

2. 2

   Blend until the mixture is smooth and evenly combined. Scrape down the sides if needed.

3. 3

   Let the blended batter rest for a couple of minutes so the chia seeds and psyllium husk can absorb liquid and thicken it.

4. 4

   For pan-fried pancakes, heat a lightly greased nonstick skillet over medium heat. Spoon the batter into small pancakes, leaving space between them.

5. 5

   Cook until the bottoms are set and lightly browned and the edges look firm, then carefully flip and cook the second side until browned and cooked through. Repeat with the remaining batter.

6. 6

   Alternatively, preheat the oven to 350°F (175°C). Spoon small pancakes onto a lined baking tray and bake for about 15 minutes, until set and lightly browned.

7. 7

   To make the optional blueberry chia jam, place the blueberries in a small pan over medium heat. Heat until softened, then mash them with a fork or potato masher.

8. 8

   Continue cooking the mashed blueberries until some of their liquid has evaporated. Add the chia seeds, stir, and cook briefly until the mixture begins to thicken.

9. 9

   For the optional peanut butter sauce, stir powdered peanut butter with sugar-free maple syrup until smooth and loose enough to drizzle.

10. 10

    Plate the pancakes and top with the blueberry chia jam. Drizzle with the peanut butter sauce if using, then serve.

Notes

The original recipe gives macros for the pancakes without toppings: approximately 294 calories, 27 g protein, 15 g carbohydrates including 9 g fiber, and 14 g fat. The topping quantities were not specified and are estimated here. The baked version is suitable for meal prep and may reheat well.

Nutrition per serving

• breakfast
• pancakes
• high-protein
• vegetarian
• gluten-free
• baked
• pan-fried
• meal-prep